I have also add a little fresh chopped baby spinach to the creamy sauce.
Spoon the sauce over the chicken.
Olive oil, garlic, rosemary and lemon juice.
Ingredients of Lemon butter rosemary and spinach chicken thighs
- It's 2 cups of loose packed rough chopped baby spinach.
- Prepare 1.75-2 pounds of (4) organic bone in chicken thighs.
- Prepare 3 of garlic cloves minced.
- It's 1 cup of heavy cream.
- Prepare 1 1/2 cup of chicken stock.
- It's Tbsp of minced fresh rosemary and 3 to 4 sprigs.
- Prepare 1 of large lemon.
- Prepare of White rice.
- Prepare of Smoke paprika.
- You need of Salt and pepper.
- You need 1/4 cup of freshly grated Parmesan.
- You need 1 tsp of crushed red pepper (optional).
- Prepare 1 1/2 cups of cherry tomatoes.
Lemon butter rosemary and spinach chicken thighs instructions
- Season chicken thighs and add to a room temp pan and bring to med high heat and sear to render fat and crisp the skin, flip and quickly sear the other side for about 5 minutes and remove, searing the thighs like this takes time but it’s worth it so be patient..
- Add 2 tbsp butter to the cast iron enamel and sauté garlic and minced rosemary for a few minutes or until soft and fragrant and then add the stock, cream, juice of 1 lemon, Parmesan, couple pinches of salt and bring to a boil and reduce for about 5 to 10 minutes, taste for seasoning..
- Turn the heat off and add the spinach until wilted.
- Add the chicken skin side up, rosemary sprigs and cherry tomatoes and add to the oven at 400 for about 30 minutes.
- Serve over white rice.
Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs. Remove chicken from baking sheet and place on several. Delicious chicken thighs & crispy asparagus tossed in a bright lemon butter sauce. The chicken thighs and asparagus are brushed with a flavorful buttery lemon sauce, and everything is cooked at the same time, on the same sheet. The Best Chicken Thighs Spinach Recipes on Yummly
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